Preheat your oven to 190°C (170°C for fan ovens) or gas mark 5. Grease a baking sheet generously with butter.
In a medium non-stick frying pan, heat the rapeseed oil, then add the thinly sliced leek. Cook gently for about 10 minutes, or until it begins to brown. Add the dried sage and let it cool.
Transfer the leeks and sage into a large mixing bowl. Add the grated mature Cheddar, self-raising flour, salt, and a generous amount of freshly ground black pepper. Mix in the beaten egg. Gradually incorporate the buttermilk until you achieve a smooth dough. If needed, add the extra milk. Don’t worry if the dough is slightly sticky.
Transfer the dough to a floured work surface and knead it to bring it together. Shape the dough into a round, approximately 23cm (9 inches) in diameter.
Place the dough onto the greased baking sheet and press it down to form a round shape. Make deep cuts across the top to create six wedges.
Bake the bread in the preheated oven for around 30-35 minutes, or until it turns golden brown. Once done, transfer it to a wire rack to cool.
While this bread is best enjoyed warm, it can also be stored for a couple of days if it miraculously doesn’t disappear as soon as it’s served!
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